Cody Casey
Sweet potato casserole is a classic Thanksgiving side dish, but it can be a hassle to prepare when oven space is limited. Luckily, you can easily make this tasty dish in a crock pot, saving time and effort without sacrificing flavour. This paragraph will explore the process of preparing sweet potato casserole in a crock pot, offering a step-by-step guide to achieving that perfect, creamy texture and sweet flavour that makes this dish a holiday favourite.
| Characteristics | Values |
|---|---|
| Ingredients | Sweet potatoes, butter, brown sugar, maple syrup, cinnamon, vanilla, water, eggs, flour, chicken broth, pecans, marshmallows |
| Preparation | Peel and cut sweet potatoes into cubes, add to crock pot with other ingredients, cook until soft, mash, add eggs, stir, add topping, cook until topping has set |
| Cooking time | 3-4 hours on high, 6-8 hours on low |
| Storage | Store in an airtight container in the refrigerator for up to 5 days, can be frozen for up to 3 months |
| Nutrition | Calories: 461-777, Carbohydrates: 87-138g, Protein: 5-7g, Fat: 11-25g, Sugar: 36-81g |
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What You'll Learn
- Preparation: Peel and cut sweet potatoes into even-sized cubes
- Cooking: Place potatoes in a crock pot with butter, broth, and spices
- Mash: Use a masher or mixer to reach desired consistency
- Toppings: Combine pecans, brown sugar, and butter, sprinkle on potatoes
- Serving: Reheat and
Preparation: Peel and cut sweet potatoes into even-sized cubes
To make sweet potato casserole in a crock pot, you'll need to start by preparing the sweet potatoes. First, peel the sweet potatoes. You can use either fresh or canned sweet potatoes, but make sure that the canned variety doesn't contain any added sugar. The number of sweet potatoes you'll need will depend on their size, but a good rule of thumb is to use 5 medium-large sweet potatoes or about 5 pounds of sweet potatoes.
Once peeled, cut the sweet potatoes into evenly sized cubes. This will ensure that they cook evenly. The size of the cubes can vary, but aim for pieces that are around 1 to 2 inches in size. You don't have to be too precise, but try to keep the sizes relatively consistent.
If you prefer a chunkier texture for your casserole, you can cut the sweet potatoes into slightly larger chunks. Just keep in mind that larger pieces might affect the cooking time. Now that your sweet potatoes are peeled and cubed, you're ready to move on to the next step of making your crock pot sweet potato casserole!
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Cooking: Place potatoes in a crock pot with butter, broth, and spices
Cooking sweet potato casserole in a crock pot is a great way to save oven space and still serve a delicious, hearty side dish. The first step is to peel and chop your sweet potatoes into even-sized cubes. This ensures that they cook evenly and thoroughly. Place the chopped potatoes into the crock pot, and add some butter, chicken broth, and any desired spices or herbs, such as cinnamon, nutmeg, thyme, or rosemary. Cover the crock pot and cook on high for around 3 to 4 hours, or until the potatoes are soft.
Once the potatoes are soft, use a potato masher or hand mixer to mash them to your desired consistency. If you prefer a smoother texture, you can transfer the mixture to a food processor or blender for a super-smooth finish. You can also add in beaten eggs, vanilla extract, and brown sugar at this point and stir to combine.
To make the pecan topping, combine brown sugar, melted butter, flour, and chopped pecans in a separate bowl. You can also add other ingredients like cinnamon, nutmeg, or a pinch of salt to taste. Sprinkle this mixture over the mashed sweet potatoes, cover, and continue cooking for another 2 to 2.5 hours.
If you'd like to add marshmallows to your casserole, simply sprinkle them on top and cook for an additional 5 to 10 minutes, or until the marshmallows are melted.
Your crock pot sweet potato casserole is now ready to serve! This dish can be made ahead of time and stored in the refrigerator for up to 5 days or frozen for up to 3 months.
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Mash: Use a masher or mixer to reach desired consistency
Once the sweet potatoes are soft, it's time to mash them to your desired consistency. You can use a potato masher or a potato ricer to mash the potatoes. If you prefer a smoother consistency, you can use these tools to get your desired texture. If you want a chunkier texture, simply mash the potatoes until they are lightly mashed instead of beating them until smooth. You can also use a hand mixer to puree the sweet potatoes inside the crock pot insert. If you don't have a hand mixer, you can remove the sweet potatoes and use a food processor or blender to mash or puree them.
If you want a firmer sweet potato base, you can drain some of the liquid before mashing. You can also add some mini marshmallows on top of the mashed potatoes. Mix the sweet potato casserole until adding the pecan topping. Make the topping separately and sprinkle it on top of the mashed potatoes when you're ready to serve.
You can also adjust the consistency of the sweet potato casserole by adding some flour or cornstarch. If you want a thicker casserole, add 2-3 tablespoons of flour to the sweet potatoes to help them thicken as they cook. You can also stir in some cornstarch towards the end of the cooking time.
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Toppings: Combine pecans, brown sugar, and butter, sprinkle on potatoes
To make the pecan topping for your sweet potato casserole, you will need pecans, brown sugar, and butter. You can also add flour to the mixture if you want a crumblier texture. Start by combining the brown sugar and butter in a separate bowl. You can add cinnamon, vanilla, a pinch of salt, and nutmeg for extra flavour. Whisk the ingredients together to create a butter-brown sugar mixture. Chop the pecans in half, or use pecan pieces, and add them to the mixture. Stir the ingredients together until they form crumbles. If the mixture is too wet, add a tablespoon or two of flour.
Sprinkle the pecan topping mixture evenly over the mashed sweet potatoes in the crock pot. Do not press the topping down. Cover the crock pot and cook on high for two and a half to four hours. The cooking time will depend on how hot your appliance cooks. The edges should be lightly browned and the centre should look firm. Turn off the crock pot and remove the lid. Let the casserole stand for 20 minutes to firm up before serving.
You can make the casserole ahead of time and store it in the fridge. The topping will be crispier if served fresh, but it will still taste good if it softens after chilling.
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Serving: Reheat and serve straight from the crock pot.
Reheating and serving your sweet potato casserole straight from the crock pot is simple. If you've made your casserole in advance and stored it in the fridge, transfer it to your crock pot and turn the slow cooker to low heat until heated through. You can also reheat individual portions in the microwave.
If you've frozen your casserole, defrost it overnight in the refrigerator before reheating. You can also freeze uncooked sweet potato casserole for up to three months. In this case, make the sweet potato casserole in a mixing bowl instead of the crock pot and freeze it before adding the topping.
If you're reheating a smaller portion, you can warm it in the microwave or in a 350°F oven until warmed through. If you're serving your casserole in another container, simply transfer your potatoes to an oven-safe dish before making the topping. Preheat your broiler to high, top the potatoes with marshmallows and pecans, and let the dish get toasty in the oven for a minute or two.
If you're serving your sweet potato casserole straight from the crock pot, let it stand for a few minutes after you turn off the heat before serving.
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Frequently asked questions
It takes 3 1/2-4 hours on a high setting, or 6-8 hours on a low setting.
You will need sweet potatoes, butter, brown sugar, maple syrup, cinnamon, vanilla, water, eggs, and pecans.
First, grease your slow cooker with cooking spray. Next, peel and chop your sweet potatoes into 1-inch cubes and place them in the crockpot. Add in the remaining ingredients, except for the pecans, and toss to combine. Cook until the potatoes are soft, then mash them. Finally, mix the pecans with brown sugar, flour, and butter in a separate bowl, and sprinkle the mixture over the mashed sweet potatoes. Cover and cook for another 2 hours.
